Some Useful Considerations For The Elaboration Of Marshmallows

• Some formulations have a lot of glucose, which influences on the taste and the storing characteristics.
• Another ingredient that can be used is tartar cream (5 grams per kilogram of sugar)
• The amount of water added to the sugar and the glucose must be enough to dissolve and prevent the sugar from burning. The temperature controls the amount of water in the solution.
• The water that is used to dissolve the jello should be minimal, as an excess of water affects the life span of the marshmallows.
• Boiling the sugar is very important. You will need to be careful with the temperature of the sugar syrup in order to obtain the right consistency.
• In order to dissolve the jello you will need to slowly add the jello to the water, not the other way around.
• The electric mixer is one of the most important tools in the elaboration of marshmallows. It is better if it is motorized. You can also use manual mixers but the amount of time they are used must be well controlled.
• During and after beating it is preferable to maintain the temperature of the mixture so that there is little viscosity. For this it is recommended to double boil it.
• The cornstarch used in the mold should not have a humidity level of over 6 to 7 %.
• The marshmallows can be covered in chocolate after taking them out of the molds.